21 November 2010

In true More Than Burnt Toast form I am doing all that I can to support Meatless Mondays. What better way to show my support than with a vegetarian pasta favourite from my kitchen to yours. Nothing fancy... nothing gourmet... just every day cooking.

You know the kind of meal that can be prepared well ahead of time and perhaps even in stages. Make the marinara sauce one day and freeze it as I did and your weekday meal will be on the table in no time. The holidays are looming and we need simple and classic dishes to get us through stress free! A slight twist with your own homemade pesto and you have made this dish all your own.

Wouldn't these be delicious incorporated into your favourite peanut butter cookie or bar. They could also easily replace chocolate chips in your favourite chocolate chip cookie to infuse that peanut butter flavour we all love. They also come in a rich fudge or butterscotch flavours. Thanks President's Choice!!!!!

Bring a large pot of salted water to boil. Add pasta and cook al dente (slightly firm) according to manufacturers directions. Drain and toss with oil. Set aside.

Place ricotta, spinach, ¾ cup Parmesan, egg, pesto, lemon zest and salt in a bowl. Mix thorughly.
Spread 2 cups of Smoky Marinara tomato sauce over bottom of a 13 x 9-inch baking dish. Fill each shell with ricotta mixture and arrange on top of sauce. Place dollops of remaining tomato sauce on top of pasta shells. Sprinkle with remaining Parmesan. Cover tightly with foil.

Bake for about 30 minutes. Remove foil and continue to bake another 5 minutes until cheese is golden.

**Smoky Marinara Sauce**

Look for fire-roasted tomatoes in the organic section or with the canned tomatoes in your supermarket.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I like to serve vegetarian recipes at least once a week. I've got the ingredients to make this. If only I had more time to cook, but it's in my queue. I like the idea of using fire-roasted tomatoes. It must add a whole new depth of flavor. Nice!

Love this recipe, I hardly ever see large pasta shells like these, I am going to find these soon to add to my stress free cooking! :) And I live the flavor of fire roasted tomatoes.. the sauce sounds yummy!!

I'm a huge Meatless any day fan and I love what you're doing to spread the word about how delicious meatless meals can be! Pasta is always a surefire way to go, especially stuffed pastas. All that ricotta goodness...who needs the meat?

What a lovely recipe! The tomatoes must add a depth of flavor not found in other versions of the dish. I have never had bad luck with one of your recipes. I'll try this as soon as I can. I hope you had a wonderful weekend. Blessings...Mary

First time visitor to your blog-I am going to add you to my favs. I am not sure how I found it. I grew up in the Okanagan (I miss it alot)now I live in Oklahoma. I am going to try the marinara sauce, I have the shells already made but wasn't sure what kind of sauce to make.

I just made this tonight & OMG...this was heavenly! I loved the addition of the lemon zest to the ricotta feeling...it was subtle, but incredible! This is going to become a staple around these parts for sure!!!

This looks like the kind of pasta dish I would love. And I love things that I can make in stages - perhaps make the ricotta one day, marinara sauce the next, then assemble and have ready to just pop in the oven after work on the last day - I often make things like manicotti in this way. It means that I can make everything from scratch but still have a convenient mid-week meal. Thanks for sharing this one, which I will definitely be trying.Sue :-)

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.